whole turkey

Fresh Whole Turkey

10 to 32 lb. | Servings:

Remove package and plastic bags containing neck (in body cavity) and giblets (in neck cavity). Drain juices and dry turkey with paper towels.
Stuff turkey if desired. Combine stuffing ingredients just before using. Fill neck cavity; turn wings back to hold neck skin in place. Stuff body cavity and return legs to tucked position if they were untucked. No trussing is necessary.
Brush skin with vegetable oil or spray with no-stick cooking spray to prevent skin from drying. Additional basting is not necessary.

Visit our How-to section to learn the best methods for cooking your turkey.

Ingredients: Whole Young Turkey. Contains up to 8% of a solution of Water, Salt, Spices to Enhance Tenderness and Juiciness.

Opened: Within 2 to 3 days

Unopened: By Use-By date

Fresh turkey should be refrigerated at 35 to 40 degrees Fahrenheit. The lower temperature is preferred.
Cook as soon as possible (no later than the use by date) to ensure maximum freshness.
If you are not confident about the temperature of your refrigerator, cook or freeze the turkey within 4 days of purchase.

Refrigerate leftovers within 1 hour of eating. Carve turkey into pieces to speed cooling.
Use leftover turkey within 3 days.